Vegan Chocolate Chip Cookies Recipe By Tasty

VEGAN CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, beat the first 6 ingredients until well blended. Combine the flour, baking soda and salt; gradually add to sugar mixture and mix well. Stir in chocolate chips and nuts. Cover and refrigerate for 1 hour., Drop by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Cool for 1 minute before removing from pans to wire racks.

THE MOST WONDERFUL VEGAN CHOCOLATE CHIP COOKIES EVER

Steps:

• Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper; set aside.
• In a large bowl whisk together the coconut oil, brown sugar, and vanilla, beating until well combined. Add in the coconut milk and applesauce and whisk until well combined; set aside. In a separate bowl combine the flour, baking soda, and salt; whisk well to combine.
• Add the dry ingredients into the wet mixture and, using a wooden spoon or very sturdy spatula, stir until ingredients are combined. The batter will be very thick! Fold in 1 and 3/4 cups of the chocolate chips.
• Scoop three tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookies for spreading. Bake for 9 to 10 minutes, or until the edges are golden and the centers have set. Press remaining chocolate chips on top of warm cookies, and sprinkle with sea salt, if using. Cool cookies on the baking sheet for 15 minutes before transferring them to a cooling rack.

VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cream coconut oil and brown sugar together in a bowl with an electric mixer until thoroughly mixed, about 5 minutes. Mix in almond milk and vanilla until incorporated, 1 to 2 minutes.
• Whisk flour, baking powder, baking soda, and salt together in a bowl. Add the flour mixture to the almond milk mixture, stirring until combined; dough will be crumbly. Fold in chocolate chips.
• Roll the dough into tablespoon-sized balls and place on ungreased or parchment-lined baking sheets. Flatten each ball out a bit with your palm, pressing any crumbs back together.
• Bake in the preheated oven until the edges are golden brown and set, about 8 minutes.

BROWNED "BUTTER" CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• Add the pecans to a large, high-walled skillet. Toast over medium heat for 5-8 minutes, until fragrant and beginning to darken slightly, stirring continuously to prevent burning.
• Pour in the melted coconut oil and stir to combine. Bring to a low simmer and steep the pecans for 8-10 minutes, until the coconut oil is tinted brown and there is a strong nutty aroma. Stir occasionally to prevent burning. Remove the pan from the heat and let cool for 5-10 minutes, until warm to the touch but cool enough to handle. Strain out the pecans and reserve for another use. You should have about ½ cup of infused coconut oil.
• Add the warm coconut oil to a large microwave-safe bowl, along with the brown and granulated sugars, non-dairy milk, and vanilla. Whisk well to combine. Microwave for 20 seconds, just until the sugars have begun to dissolve.
• In a medium bowl, combine the flour, baking soda, and salt. Mix with a fork to combine.
• Sift the flour mixture into the wet ingredients and fold with a spatula to combine, being careful not to over-mix.
• Fold in the chopped chocolate and chocolate chunks until evenly distributed.
• Scoop the dough with a 2-ounce scoop onto 2 parchment-lined baking sheets, spacing at least 2 inches apart. Chill in the refrigerator for 30-60 minutes.
• Preheat the oven to 375°F (190°C).
• Bake the cookies for 15-18 minutes, until browned. Let cool for 10 minutes on the pans, then transfer to a wire rack to cool completely.
• Enjoy!

VEGAN CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the granulated sugar, brown sugar, salt, and coconut oil until combined.
• Whisk in the oat milk and vanilla, until the sugar has dissolved and the batter is smooth.
• Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix, until just combined.
• Fold in the chocolate chips.
• Chill the dough for at least 30 minutes.
• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Using an ice cream scoop, scoop the dough onto the prepared baking sheet, leaving at least 2 inches (5 cm) of space between each cookie and the edges of the pan so the cookies can spread evenly.
• Bake for 12-15 minutes, or until cookies just begin to brown.
• Let the cookies cool completely.
• Use a serrated knife to slice the pint of ice cream pint into 1½-inch (4-cm) thick discs. Peel off the paper container from each ice cream slice.
• Take 2 cooled cookies and sandwich an ice cream slice in between, pressing firmly.
• Roll the edges of the ice cream sandwich in the chocolate chunks, if desired. Repeat with the remaining cookies and ice cream.
• Eat right away, or place on a parchment paper-lined baking sheet and freeze for 20 minutes.
• The sandwiches will keep in the freezer for up to 6 months in an airtight container.
• Enjoy!

VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350°F. In large bowl, mix coconut oil, granulated sugar and brown sugar until well mixed. Stir in almond milk and vanilla.
• Stir in flour, baking soda, baking powder and salt until dough forms. Stir in chocolate chips. Drop dough by slightly rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
• Bake 11 to 14 minutes or until edges are light brown and tops look set. Cool 1 minute on cookie sheets. Remove to cooling rack; cool completely. Store in tightly covered container.

VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Combine all dry ingredients in a bowl, then stir in wet to form a dough - it will be dry at first, so keep stirring until a cookie-dough texture is achieved. If needed, add 1-2 tbsp extra milk of choice. Form into one big ball, then either refrigerate at least 2 hours or freeze until the dough is cold. Once dough is chilled, preheat oven to 325 F. Form dough balls, and place on a greased baking tray, leaving enough room between cookies for them to spread. Bake 11 minutes on the center rack. They'll look underdone when you take them out. Let them cool on the baking tray 10 minutes before touching, during which time they will firm up. If for whatever reason the cookies don't spread enough (climate can play a huge role), just press down with a spoon after baking. You can also choose to make extra cookie dough balls and freeze them to bake at a later date. I can only vouch for the flours listed, but feel free to experiment!View Nutrition Facts

VEGAN CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the sugar, brown sugar, salt, and coconut oil until combined.
• Whisk in non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
• Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
• Fold in the chocolate chunks evenly.
• Chill the dough for at least 30 minutes.
• Preheat oven to 350°F (180°C).
• Scoop the dough with an ice cream scoop onto a parchment paper-lined baking sheet. Be sure to leave at least 2 inches of space between cookies and the edges of the pan so cookies can spread evenly.
• Bake for 12-15 minutes, or until cookies just begin to brown.
• Cool completely.
• Enjoy!

DECEPTIVELY DELICIOUS VEGAN CHOCOLATE COOKIES

Steps:

• Cream applesauce, oil, sugar and 1 T water.
• Mix in remaining 2-3 T of water and beat well.
• In a separate bowl, mix dry ingredients.
• Add to applesauce mixture and mix until combined.
• If applicable, add chocolate chips last.
• Refrigerate for 30 minutes to an hour.
• Preheat oven 400°F and grease a cookie sheet well.
• Make approximately 24 balls (or you can do drop cookies).
• Bake for approximately 8 minutes-they should be very puffy. Be careful not to over-bake as they will become quite hard when cooled.
• Allow to cool for 5 minutes on baking sheet, they will fall considerably due to the lack of egg.